Description
These decadent brownies feature a rich chocolate brownie layer with a smooth, tangy cream cheese swirl. They are baked to perfection and topped with chocolate chips for extra indulgence.
Ingredients
- Brownie Layer:
- 1 cup salted butter (227g)
- 2½ cups granulated sugar (500g)
- 2 tablespoons canola oil (or vegetable oil)
- 5 large eggs
- 1 tablespoon vanilla extract
- ¾ cup + 2 tablespoons all-purpose flour (116g)
- ¾ cup + 1 tablespoon unsweetened cocoa powder (80g)
- ¾ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- Cheesecake Layer:
- 16 oz cream cheese (452g), softened to room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ cup granulated sugar (100g)
- Topping (Optional):
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare Oven: Place an 8×8-inch baking dish filled with 1 inch of water on the lower oven rack (optional but helps even baking). Preheat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment paper and spray lightly with cooking spray. Leave overhang for easy removal.
- Make Brownie Batter: Melt butter in a medium saucepan over low heat. Stir in sugar until smooth. Remove from heat and cool for 5 minutes. Stir in oil and vanilla until fully combined. Add eggs one at a time, mixing well after each addition. Sift flour, cocoa powder, and salt into the bowl and stir just until mostly combined. Fold in mini chocolate chips.
- Make Cheesecake Layer: In a separate bowl, beat cream cheese, egg, vanilla, and sugar until smooth.
- Assemble Brownies: Pour ⅔ of the brownie batter into the prepared pan. Dollop with half the cheesecake mixture. Add remaining brownie batter, then top with remaining cheesecake mixture. Use a butter knife to swirl the batters together.
- Optional Topping: If using, sprinkle chocolate chips over the top.
- Bake: Bake for 45–50 minutes, rotating the pan halfway through. Check for doneness by inserting a toothpick – it should come out mostly clean with some moist crumbs.
- Cool: Cool completely for 2–3 hours before slicing. Chill an additional hour for cleaner cuts, if desired.
Notes
- For a more decadent topping, drizzle melted chocolate over the brownies after they cool.
- Allow the brownies to cool fully before slicing to achieve clean, neat cuts.
- These brownies can be stored in an airtight container for up to 4 days or frozen for up to a month.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
